characteristic
It is milk made from fresh milk and processed using the pasteurization method. Its characteristic is that it is sterilized at a low temperature of around 72-85 ℃, which not only kills harmful bacteria in the milk but also preserves nutrients and pure taste. Commercial milk that has undergone centrifugation, standardization, homogenization, sterilization, and cooling, and is poured in a liquid state, directly supplied to consumers for drinking.
Production of Pasteurella milk
Generally, cooling, centrifugation, and pasteurization are necessary stages in the production process of pasteurized milk. The purpose of pasteurization is first to kill all microorganisms that cause human diseases, and products that undergo pasteurization must be completely free of pathogenic microorganisms. From the perspective of killing microorganisms, the stronger the heat treatment intensity of milk, the better. However, strong heat treatment can have adverse effects on the appearance, taste, and nutritional ＆#118alue of milk. Proteins in milk will denature at high temperatures; Intense heating alters the taste of milk, first with the appearance of a "steaming taste" followed by a burnt taste. Therefore, the selection of time and temperature combinations must take into account both microbiology and product quality to achieve the best results.
Pasteurized milk is a type of "low-temperature sterilized milk". The harmful microorganisms in the raw milk have generally been killed, but some other microorganisms will still be retained. Therefore, this type of milk requires refrigeration in an environment of around 4 ℃ from leaving the production line to transportation, sales, storage, and other stages to prevent the microorganisms inside from becoming "active". Therefore, pasteurized milk is also known as "refrigerated milk".
Preservation of Pasteurized Milk
The shelf life of pasteurized milk is relatively short, usually around 7 days. The weather in the south is relatively hot, especially in summer, which is a challenge for pasteurized milk. Consumers must pay attention to the quality of milk when purchasing, storing, and drinking pasteurized milk. If the cardboard box is found to have "swelling" and the milk has deteriorated, it must not be consumed. So when choosing, it is important to pay special attention to storage conditions, as any oversight in any aspect can lead to the rebirth of bacteria and the spoilage of milk.
Three types of packaging for pasteurized milk
Rooftop packaging, also known as fresh house, is a paper plastic composite packaging that looks a bit like a small house and contains pasteurized milk, abbreviated as pasteurized milk or sterilized milk. The other two are pasteurized plastic bags and glass bottles. These are two more economical packaging options for pasteurized milk, as the cost of plastic bags is relatively low, while glass bottles can be recycled. Like rooftop packaging, this type of milk packaging,
It is also important to pay attention to refrigeration, and the shelf life is shorter, usually 2-3 days. These two types of packaging are common in door-to-door milk delivery business, and it is recommended that consumers pay extra attention to refrigeration. It is best to choose a company with strong delivery capabilities when ordering milk, as their cold chain may be more secure. In addition, after the milk is delivered to the doorstep, it is important to quickly "cool" it.
Pasteurized milk is made from fresh milk and sterilized using the pasteurization method, which involves heating at 72-75 ° C for 10-15 seconds to kill harmful microorganisms. This sterilization method can maximize the nutritional content and good taste of fresh milk. Also known as "fresh milk".
Note: Currently, pure milk on the market is generally liquid milk products that are sterilized using ultra-high temperature instant sterilization.
